Pretty good; a bit different from restaurant samosas.

  • 3 large potatoes, cut in quarters
  • 3 small long green chili peppers
  • 2 onions, chopped small
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1/2 rounded teaspoon of garam masala
  • 1 1/2 cups of frozen peas
  • 1/2 tomato, chopped small (like in salsa)
  • Samosa pads (paper thin doughy “noodle” pads, at least 3” inches wide (like won-tons))
  • Olive oil (for frying samosas)

Prepare filling: Boil potatoes until done (fork inserted comes out easily). Also microwave frozen peas to heat. Combine chili peppers and onions in a bowl. Add salt, red chili powder, and garam masala and tomato. When potatoes are done, drain, cut them into 3/4” chunks, and add to the bowl along with drained peas and mix gently.

Make samosas: Open samosa pad packet and cover pads with moist cloth towel (to prevent from drying out). Cut pads into approximately 3” squares. Put a small amount of filling in the center of each square, and fold over to make a triangle pillow packet. Seal the edges of the packet with water (like a pie crust). Heat about a half inch of oil in frying pan. Gently place several samosa packets into the oil; cook until golden on one side and then carefully flip to cook on other side. Remove from oil and let drain on paper towels.

Fehma Food Book 1 Recipes Without Pictures Potatoes